Ultimate Oats Dosa Recipe – Brown Rice & Urad Dal Blend

Last Updated on 4 months by Neha Deshmukh

Ultimate Oats Dosa Recipe – Brown Rice & Urad Dal Blend

Introduction

Okay, let’s be real. Dosa is life, right? Crispy, golden, and perfect with chutney… what’s not to love? But sometimes, you want to sneak in a little extra goodness. That’s where this Oats Dosa comes in! I first made this when I was trying to boost the fiber in my family’s breakfast, and honestly, it’s become a regular. It’s surprisingly delicious, super easy, and a fantastic way to enjoy a healthier take on a classic.

Why You’ll Love This Recipe

This isn’t just another dosa recipe. It’s a blend of traditional South Indian flavors with the added benefits of oats and brown rice. It’s light, fluffy, and incredibly satisfying. Plus, it’s a great way to use up ingredients you might already have in your pantry! You’ll love how easily it comes together and how much everyone enjoys it.

Ingredients

Here’s what you’ll need to make these amazing Oats Dosas:

• 1 cup rolled oats
• 1 cup brown rice
• ½ cup whole unpolished urad dal
• ½ teaspoon fenugreek seeds
• ½ cup aval / poha (flattened rice)
• 1 teaspoon salt
• 3 cups water

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Rolled Oats: Benefits & Selection
I prefer using rolled oats (old-fashioned oats) for this recipe. They give a lovely texture to the dosa. Quick-cooking oats can work in a pinch, but the texture won’t be quite the same. About 85 grams of rolled oats equals one cup.

Brown Rice: Choosing the Right Variety
Brown rice adds a nutty flavor and extra fiber. Any short or medium-grain brown rice will work well. I usually use basmati brown rice for a slightly fragrant dosa. One cup of brown rice is roughly 195 grams.

Urad Dal: The Importance of Whole, Unpolished Grains
Using whole, unpolished urad dal is key for proper fermentation and a light, airy dosa. Split urad dal (urad dal chilka) won’t ferment as well. About 175 grams equals half a cup.

Fenugreek Seeds: Flavor & Health Benefits
Don’t skip the fenugreek seeds! They add a subtle, slightly bitter flavor that complements the other ingredients beautifully. Plus, they’re packed with nutrients.

Aval/Poha: Regional Variations & Uses
Aval or poha (flattened rice) helps create a crispier dosa. You can find it in most Indian grocery stores. If you can’t find it, you can skip it, but the texture will be slightly different.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the rolled oats, brown rice, urad dal, fenugreek seeds, and aval/poha in a large bowl.
2. Pour in the 3 cups of water and give everything a good mix.
3. Now, let it soak for at least 2 hours. I usually soak it overnight for the best results.
4. After soaking, add the salt to the mixture.
5. Grind the soaked ingredients into a smooth batter. Use the soaking water to adjust the consistency – you want it to be similar to a regular dosa batter.
6. Pour the batter into a large container and let it ferment for 6-12 hours. The fermentation time will depend on the weather. Warmer climates will ferment faster. You’ll know it’s ready when it rises and becomes bubbly.
7. Heat a dosa griddle or flat pan on medium heat. Lightly grease it with oil or ghee.
8. Pour about ⅓ cup of batter onto the hot griddle and quickly spread it into a thin circle.
9. Drizzle a little more oil or ghee around the edges.
10. Cook until the dosa turns golden brown and crispy. Flip and cook for another minute.
11. Serve hot with your favorite chutney or idli podi!

Expert Tips

• Consistency is key: The batter should be smooth and pourable, but not too runny.
• Griddle temperature: Make sure your griddle is hot enough, but not scorching. Medium heat is ideal.
• Don’t overcook: Overcooked dosas will be hard and brittle.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your chutney is also vegan-friendly.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your oats are certified gluten-free.
• Spice Level Adjustment (Adding Chilies): If you like a little heat, add 1-2 green chilies to the batter while grinding. My husband loves it spicy, so I usually add a few!
• Festival Adaptation (Makar Sankranti/Pongal): This dosa makes a lovely addition to a Makar Sankranti or Pongal breakfast spread.

Serving Suggestions

These Oats Dosas are fantastic with:

• Coconut chutney
• Tomato chutney
• Sambar
• Idli podi (a dry spice mix)
• A dollop of ghee

Storage Instructions

Leftover dosa batter can be stored in the refrigerator for up to 3 days. You may need to add a little water to adjust the consistency before making dosas. You can also freeze the batter for longer storage.

FAQs

What is the ideal consistency of the dosa batter?

The batter should be smooth and pourable, similar to pancake batter. If it’s too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.

Can I use pre-soaked oats and rice to shorten the preparation time?

You can, but the fermentation time might be slightly shorter. Keep an eye on the batter and check for bubbling.

How do I adjust fermentation time based on the weather?

In warmer weather, the batter will ferment faster (6-8 hours). In colder weather, it might take longer (10-12 hours or even overnight).

What chutneys pair best with Oats Dosa?

Coconut chutney and tomato chutney are classic pairings. But honestly, any chutney you love will work!

Can I make this dosa on a non-stick pan if I don’t have a griddle?

Yes, you can! Just make sure the pan is well-seasoned and heated properly. You might need to use a little more oil to prevent sticking.